Taweethapisek School, Bangkok

Saipanya School, Bangkok

By Taweethapisek School, Bangkok

Sathaporn Kongkaew

Tom Yum Kung

Ingredients :
Shrimps, medium size
4-5 cups of water
3 shallots, finely chopped
2 stalks of lemon grass, lightly pounded, cut into 1 inch long segment
2 tablespoons of fish sauce
2 sliced fresh, dry galangal root
Some mushrooms, halves and wholes
6 kaffir lime leaves
3 tablespoons of lime juice
2-3 chilies
Cut small coriander leaves and spring onions (cut five)

Method :
Wash the prawns and shell them without removing the tails.
Pour the water into the pot.
Add the shallots, lemon grass, fish sauce and galangal roots into the pot, wait for 3 minutes.
Add prawns and mushrooms into the pot until the color of the prawns turn into pink.
Add the kaffir lime leaves, lime juice and chilies.
Cover and remove the heat.
Sprinkle with coriander leaves and chopped spring onions. Serve at hot.
Make 4-5 serving.

I really like Tom Yum Kung because it is sour and spicy. My mom always cooks it for me. Thais and tourists eat Tom Yum Kung with rice as main dishes. The smell of Tom Yum Kung can make you hungry. All of the ingredients are Thailand typical vegetables and typical animals.

By Saipanya School, Bangkok

Korapim Wuttiwong
Chidchanok Chalermvichienpond

Buoloi Cantaloupe

Buoloi Cantaloupe is a general Thai dessert. You can find it in general restaurants. It’s one of the first four Thai desserts, because in the period of time, the guardians of children were invited to have the four Thai desserts by using bowls as containers. And we call this celebration “the 4 bowls tradition”. However, nowadays we don’t have this kind of tradition anymore, we just eat them anytime we like to.

1 cup of sticky rice flour
½ kg of grated coconut
1 cup of brown sugar
2 tablespoons of rice flour
1 middle-sized cantaloupe
2 preserved eggs’ yolk
1 young coconut

Step by step:
Make coconut milk, using warm water by putting the coconut in a bowl and put the water in and squeeze them by hand until you get one cup of coconut milk.
Repeat the same doing as number one, this time try and get ½ cup of coconut milk.
Separate the first portion and the second portion of coconut milk by putting in different bowls.
Turn on the gas, put the first portion of coconut milk in a pot (use about ¾) and boil it.
Keep stirring it, put salt in and take it out of the stove, let it cool for a while.
Mix the two kinds of flour together.
Chop the cantaloupe into half, peel it and chop into little pieces.
Put them in the blender, blend them and pour them in a thin white cloth.
Squeeze them and pour the water that you just got into the mixture flour that you have mixed. If it’s too dry, pour in a little bit of the second portion of the coconut milk.
Massage until they mix together, and don’t stick with the container.
Cover the flour with a little bit wet white thin cloth.
Put the cantaloupe into the thin white cloth in a brassed pan.
Put half a cup of brown sugar in and stir it with the gas turned on lightly.
Put the prepared yolk in and mash it.
Stir them until they mix together.
Make small-sized balls. Press the balls down, put the cantaloupe into the middle and wrap it and them round, keep doing it until you have no more flour.
Put them in boiled water until the bowls float and put them in cold water.
Boil the second portion of coconut milk; pour in the rest of brown sugar.
Take the ball from the cold water and put them in the boiling water.
When it boils again, turn off the gas, serve the dessert by putting the ball into serving bowls, put a little bit of grated young coconut in and pour in the rest of the first portion of coconut milk.













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